Whole grain processing technology
By using catalysts and heat treatment steps in whole grain processing, the problems of nutrient loss and insufficient taste stability in traditional processing methods are solved, and the nutritional value of whole grain products is improved and the shelf life of whole grain products is extended.
Patent Information
- Application Number
- CN202411375211.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-30
- Publication Date
- 2024-12-13
AI Technical Summary
Traditional whole grain processing methods are difficult to fully retain nutrients, especially during the grinding process, which loses dietary fiber and trace elements, while the taste and stability improvement are limited.
After washing and mixing with peeled cereals and beans, catalyst is added for catalytic and heat treatment, and then dried and crushed to form whole grain powder to ensure the retention of nutrients and the stability and taste of the product.
Effectively promote chemical reactions in whole food, improve nutritional value, improve taste, extend shelf life, provide a better edible experience, while retaining more natural nutrients.
Smart Images
Figure CN119111729A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the field of grain processing, in particular to a whole grain processing technology. Background Art
[0002] Whole grains, including various cereals and beans, have been an important part of human diet since ancient times. They are rich in dietary fiber, protein, vitamins, minerals and other nutrients, and play a vital role in maintaining human health. With the popularization of modern health concepts, whole grain foods are becoming more and more popular among consumers.
[0003] At present, the traditional whole grain processing methods mainly include washing, grinding, baking or cooking. Although these processing methods can process whole grains, it is often difficult to fully retain the nutritional components of the whole grains during the processing. For example, if the outer skin of the grains is removed during the grinding process, a large amount of dietary fiber and trace elements will be lost. At the same time, traditional processing methods also have certain limitations in improving the taste and stability of whole grains.
[0004] To this end, those skilled in the art have proposed a whole grain processing technology to solve the problems raised by the background technology. Summary of the invention
[0005] In order to solve the above technical problems, the present invention provides a whole grain processing technology to solve the problems in the prior art.
[0006] A whole grain processing technology comprises the following steps:
[0007] S1. Select cereals and beans with skins and wash them to remove obvious impurities;
[0008] S2, mixing the cleaned cereals and beans in a ratio of 2-3:1, adding an appropriate amount of water and finely grinding to obtain a whole grain slurry;
[0009] S3, adding a catalyst into the whole grain slurry for catalysis;
[0010] S4, heat treating the catalyzed whole grain slurry;
[0011] S5, drying the heat-treated whole grain slurry, and then crushing it into whole grain powder in a grinder;
[0012] S6. Package the whole grain flour and store it in a dry and cool environment.
[0013] Preferably, in step S1, the cereals include one or more of wheat, rice, corn, barley, sorghum, oats, and rye, and the beans include one or more of soybeans, mung beans, red beans, and black beans.
[0014] Preferably, in step S3, adding a catalyst for catalysis comprises the following steps:
[0015] S31. Select the catalyst and ensure its safety;
[0016] S32, adjusting the pH value of the catalyst and heating the catalyst;
[0017] S33, adding the heated catalyst into the whole grain slurry and stirring to ensure that the catalyst and the whole grain slurry are fully and evenly mixed.
[0018] Preferably, in step S31, the catalyst is one of amylase and protease.
[0019] Preferably, in step S32, the pH value of the catalyst is controlled between 5-7, and the temperature of the catalyst needs to be heated to between 35-55°C.
[0020] Preferably, in step S33, the amount of the catalyst added is 0.5%-1.5% of the total amount of the whole grain slurry.
[0021] Preferably, in step S4, the temperature of the whole grain slurry during heat treatment is controlled between 90-120°C.
[0022] Compared with the prior art, the present invention has the following beneficial effects:
[0023] 1. The present invention can effectively promote the chemical reaction in the whole grain by adding a catalyst during whole grain processing, so that the nutrients are more easily absorbed and utilized by the human body, thereby improving the nutritional value of the whole grain.
[0024] 2. The present invention can improve the taste of whole grain products through catalytic treatment and subsequent heat treatment, making them more delicate and delicious. At the same time, these processing steps also help to improve the stability of the product, extend the shelf life, and provide consumers with a better eating experience.
[0025] 3. The present invention selects cereals and beans with skin for processing, and cereals and beans with skin retain more natural nutrients and are rich in dietary fiber, vitamins and minerals, which can provide necessary nutrients for the human digestive system. BRIEF DESCRIPTION OF THE DRAWINGS
[0026] Figure 1 It is a whole grain processing process flow chart of the present invention. DETAILED DESCRIPTION
[0027] The following embodiments of the present invention are described in further detail in conjunction with the accompanying drawings and examples. The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.
[0028] like Figure 1 As shown:
[0029] Embodiment 1: The present invention provides a whole grain processing technology, comprising the following steps:
[0030] S1. Select cereals and beans with skins and wash them to remove obvious impurities;
[0031] From the above, we can see that this step can ensure the purity of the raw materials, remove impurities that may affect product quality and taste, and provide high-quality raw materials for subsequent processing steps.
[0032] S2, mixing the cleaned cereals and beans in a ratio of 2:1, adding an appropriate amount of water and finely grinding to obtain a whole grain slurry;
[0033] From the above, we can see that mixed grinding can make full use of the nutrients of cereals and beans to make the product more nutritionally comprehensive. At the same time, this ratio helps to optimize the taste and nutritional value.
[0034] S3, adding a catalyst into the whole grain slurry for catalysis;
[0035] From the above, it can be seen that the catalytic step can accelerate the chemical reactions in the whole grain pulp, improve the utilization rate of nutrients, and may produce richer flavor substances.
[0036] S4, heat treating the catalyzed whole grain slurry;
[0037] As can be seen from the above, heat treatment can kill microorganisms and improve the stability and shelf life of products. At the same time, heat treatment can also help to further improve the taste and flavor of products.
[0038] S5, drying the heat-treated whole grain slurry, and then crushing it into whole grain powder in a grinder;
[0039] As can be seen from the above, the drying and pulverizing steps facilitate the storage and transportation of the product, and also make the product easier to digest and absorb.
[0040] S6. Package the whole grain flour and store it in a dry and cool environment.
[0041] Furthermore, in step S1, the cereal is wheat and the legume is soybean.
[0042] Further, in step S3, adding a catalyst for catalysis comprises the following steps:
[0043] S31. Select the catalyst and ensure its safety;
[0044] From the above, we can see that choosing a safe catalyst is a key step in ensuring product safety, which can prevent substances harmful to the human body from entering the final product.
[0045] S32, adjusting the pH value of the catalyst and heating the catalyst;
[0046] From the above, we can see that by adjusting the pH value and heating, the catalyst can be activated and its catalytic efficiency can be improved, thereby accelerating the reaction process in the whole grain slurry.
[0047] S33, adding the heated catalyst into the whole grain slurry and stirring to ensure that the catalyst and the whole grain slurry are fully and evenly mixed.
[0048] From the above, we can see that sufficient mixing can ensure that the catalyst acts evenly on the whole grain slurry, improve the reaction efficiency, and make the product more uniform.
[0049] Furthermore, in step S31, the catalyst is amylase.
[0050] From the above, we can see that the use of amylase as a catalyst, because of its high specificity and catalytic efficiency, can accelerate specific chemical reactions, and thus can effectively decompose the starch in the whole grain slurry, improve its digestibility and nutritional value, and thus optimize the taste and nutritional content of the product.
[0051] Furthermore, in step S32, the pH value of the catalyst is controlled at 6, and the temperature of the catalyst needs to be heated to 45°C.
[0052] As can be seen from the above, controlling the pH value of the catalyst can ensure that the enzyme catalyst is in the best working environment, thereby improving its catalytic activity. At the same time, heating the catalyst to 45°C helps activate the enzyme and improve its working efficiency. These conditions jointly promote the decomposition and transformation of nutrients in the whole grain pulp, making the product more nutritious and easy to digest and absorb.
[0053] Furthermore, in step S33, the amount of catalyst added is 1% of the total amount of whole grain slurry.
[0054] From the above, we can see that adding an appropriate amount of catalyst can ensure that the catalytic reaction proceeds at the optimal rate. Too little catalyst may cause the reaction rate to be too slow, affecting production efficiency, while too much catalyst may cause waste and even have a negative impact on product quality.
[0055] Furthermore, in step S4, the temperature of the whole grain slurry during heat treatment is controlled at 100°C.
[0056] From the above, we can see that heat treatment within this temperature range can effectively kill microorganisms in the whole grain pulp and improve the safety and shelf life of the product. At the same time, moderate heat treatment can also help improve the taste and flavor of the product, making it more delicious.
[0057] Embodiment 2: This embodiment is basically the same as the previous embodiment, except that a whole grain processing process comprises the following steps:
[0058] S1. Select cereals and beans with skins and wash them to remove obvious impurities;
[0059] S2, mixing the cleaned cereals and beans in a ratio of 3:1, adding an appropriate amount of water and finely grinding to obtain a whole grain slurry;
[0060] S3, adding a catalyst into the whole grain slurry for catalysis;
[0061] S4, heat treating the catalyzed whole grain slurry;
[0062] S5, drying the heat-treated whole grain slurry, and then crushing it into whole grain powder in a grinder;
[0063] S6. Package the whole grain flour and store it in a dry and cool environment.
[0064] Furthermore, in step S1, the cereal is rice and the beans are mung beans.
[0065] Further, in step S3, adding a catalyst for catalysis comprises the following steps:
[0066] S31. Select the catalyst and ensure its safety;
[0067] S32, adjusting the pH value of the catalyst and heating the catalyst;
[0068] S33, adding the heated catalyst into the whole grain slurry and stirring to ensure that the catalyst and the whole grain slurry are fully and evenly mixed.
[0069] Furthermore, in step S31, the catalyst is one of amylase and protease.
[0070] Furthermore, in step S32, the pH value of the catalyst is controlled at 5.5, and the temperature of the catalyst needs to be heated to 50°C.
[0071] Furthermore, in step S33, the amount of catalyst added is 0.8% of the total amount of whole grain slurry.
[0072] Furthermore, in step S4, the temperature of the whole grain slurry during heat treatment is controlled between 110°C.
[0073] From the above, it can be seen that the present invention can effectively promote the chemical reaction in the whole grain by adding a catalyst during the whole grain processing, so that the nutrients are more easily absorbed and utilized by the human body, thereby improving the nutritional value of the whole grain; the taste of the whole grain product can be improved by catalytic treatment and subsequent heat treatment, making it more delicate and delicious. At the same time, these processing steps also help to improve the stability of the product, extend the shelf life, and provide consumers with a better eating experience.
[0074] Furthermore, the present invention selects cereals and beans with skin for processing, and cereals and beans with skin retain more natural nutrients and are rich in dietary fiber, vitamins and minerals, which are essential for providing necessary nutrients to maintain a healthy digestive system.
[0075] The embodiments of the present invention are provided for the purpose of illustration and description. Although the embodiments of the present invention have been shown and described above, it can be understood that the above embodiments are exemplary and cannot be understood as limitations of the present invention. Ordinary technicians in this field can change, modify, replace and modify the above embodiments within the scope of the present invention.
Claims
1. A whole grain processing technology, characterized by: The following steps are involved: S1. Select cereals and beans with skins and wash them to remove obvious impurities; S2, mixing the cleaned cereals and beans in a ratio of 2-3:1, adding an appropriate amount of water and finely grinding to obtain a whole grain slurry; S3, adding a catalyst into the whole grain slurry for catalysis; S4, heat treating the catalyzed whole grain slurry; S5, drying the heat-treated whole grain slurry, and then crushing it into whole grain powder in a grinder; S6. Package the whole grain flour and store it in a dry and cool environment.
2. A whole grain processing process as claimed in claim 1, characterized in that: In step S1, the cereals include one or more of wheat, rice, corn, barley, sorghum, oats, and rye, and the beans include one or more of soybeans, mung beans, red beans, and black beans.
3. A whole grain processing process as claimed in claim 1, characterized in that: In step S3, adding a catalyst for catalysis comprises the following steps: S31. Select the catalyst and ensure its safety; S32, adjusting the pH value of the catalyst and heating the catalyst; S33, adding the heated catalyst into the whole grain slurry and stirring to ensure that the catalyst and the whole grain slurry are fully and evenly mixed.
4. A whole grain processing process as claimed in claim 3, characterized in that: In step S31, the catalyst is one of amylase and protease.
5. A whole grain processing process as claimed in claim 3, characterized in that: In step S32, the pH value of the catalyst is controlled between 5-7, and the temperature of the catalyst needs to be heated to between 35-55°C.
6. A whole grain processing technology as claimed in claim 3, characterized in that: In step S33, the amount of the catalyst added is 0.5%-1.5% of the total amount of the whole grain slurry.
7. A whole grain processing process as claimed in claim 1, characterized in that: In step S4, the temperature of the whole grain slurry during heat treatment is controlled between 90-120°C.